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5 Questions With

5 Questions With…Dustin Cutler, Cornell University

Dustin Cutler, executive director of dining for Cornell University, talks with us about how he’s delivering an exceptional, innovative guest dining experience that celebrates the diversity of the campus population, while focusing on creating learning and collaborative opportunities for his culinary team as well as Cornell’s students.

5 Questions With

5 Questions With…Stephen Menyhart, Boulder Valley School District

Stephen Menyhart, director of food services for Boulder Valley School District, talks with us about his district’s extensive locally sourced food program and how it’s helped to not only create awareness and engagement with students, but supports a community and alleviates supply chain issues as well.

5 Questions With

5 Questions With…Campbell’s Foodservice

Gregg Muntean, vice president of sales for Campbell’s Foodservice, discusses Campbell’s Foodservice partnership with CBORD and how foodservice operations can use Campbell’s products to create labor and cost savings.

5 Questions With

5 Questions With…Tom Lyons

Tom Lyons, vice president, national sales, education for Sysco Corporation, talks with us about the supply chain disruptions, why they’re happening, what we can do to alleviate the pain, and how long we can expect to experience disruptions.

5 Questions With…Dustin Cutler, Cornell University

5 Questions With…Dustin Cutler, Cornell University

Dustin Cutler, executive director of dining for Cornell University, talks with us about how he’s delivering an exceptional, innovative guest dining experience that celebrates the diversity of the campus population, while focusing on creating learning and collaborative opportunities for his culinary team as well as Cornell’s students.

5 Questions With…Stephen Menyhart, Boulder Valley School District

5 Questions With…Stephen Menyhart, Boulder Valley School District

Stephen Menyhart, director of food services for Boulder Valley School District, talks with us about his district’s extensive locally sourced food program and how it’s helped to not only create awareness and engagement with students, but supports a community and alleviates supply chain issues as well.

5 Questions With…Campbell’s Foodservice

5 Questions With…Campbell’s Foodservice

Gregg Muntean, vice president of sales for Campbell’s Foodservice, discusses Campbell’s Foodservice partnership with CBORD and how foodservice operations can use Campbell’s products to create labor and cost savings.

5 Questions With…Katherine Creek

5 Questions With…Katherine Creek

Katherine Creek, vice president of human resources for Shepherd Center, talks with us about the current labor shortage, what’s driving it, and what both employers and employees can do to help.

5 Questions With…Tom Lyons

5 Questions With…Tom Lyons

Tom Lyons, vice president, national sales, education for Sysco Corporation, talks with us about the supply chain disruptions, why they’re happening, what we can do to alleviate the pain, and how long we can expect to experience disruptions.

5 Questions With…Rob Portwood

5 Questions With…Rob Portwood

Rob Portwood, vice president of support services for UCHealth, talks with us about UCHealth’s vision, “From health care to health,” and how implementing a mobile ordering program has enhanced the customer experience and increased mobile orders by 70% in two months. 

5 Questions With…JJ Baird

5 Questions With…JJ Baird

JJ Baird, director of engineering and operations at IDEMIA, discusses biometric technology, how facial recognition biometrics are growing in popularity, privacy concerns, and how to incorporate biometrics into your organization.

Project Management

Project Management

A sit down with Senior Project Manager, Susan Cole, on how project management plays a role in ensuring a successful project.

5 Questions With…Jim Hoefflin

5 Questions With…Jim Hoefflin

Jim Hoefflin, CBORD President, shares ideas and imaginative technology solutions for education, healthcare, and CBORD and Horizon Software’s future.

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